Saturday, February 23, 2013

Healthy Muffin recipes

I am always looking for muffin recipes that are easy to make, which are low in fat and have high fibre.Everyone at home will appreciate these muffins. We can make these muffins ahead of time and store it in the freezer to enjoy it as a healthy snack or for breakfast.Once I heard my 7 year old daughter explaining to her younger brother that the difference between a muffin and cupcake is the icing :) I think this is a neat way to explain.Check this page of muffin recipes that are sure to please all of you.

Breakfast Muffins: Perfect for breakfast, these muffins provide an energy boost we need to start our day. It is filled with fibre-rich ingredients. These muffins are packed with vitamins and minerals.

Summer
Berry Muffins: Fresh berries add delicious flavour, colour and nutrition to these muffins. They are best fresh from the oven, but are also good
once cooled. Would be wonderful snack for to send for school or have as breakfast on the go.

Fruity Vegetable Muffins: Not only do grated vegetables and dried fruit add food value and flavour to
these muffins, but they also make them deliciously moist. These muffins are not too sweet.

Apricot and Pecan Muffins: Packed with fresh fruit and nuts, and delicately spiced with cinnamon, these
homemade apricot and pecan muffins are lower in fat and sugar than store-bought
muffins, and contain no trans fats or preservatives.

Cherry-Oatmeal Muffins: Dried fruit adds flavour to these muffins and would be a great portable snack or breakfast idea. I adapted the recipe from the site and made these Raisin Oatmeal muffins. If you want it to be sweet add more sugar into the mixture, this recipe is not too sweet.

Preheat oven to 375°F. Line
twelve 2 1/2-inch muffin cups with paper liners. Toast oats in a
jellyroll pan until golden brown and crisp, about 10 minutes, stirring
occasionally. Or we could do this over a pan and dry roast it until it has a golden colour. Transfer to large bowl and cool to room temperature. Add
all-purpose flour, whole-wheat flour, wheat germ, 1/3 cup sugar, baking
powder, baking soda, and salt to the roasted oats, stirring to combine.

Whisk together buttermilk, oil, egg,
and orange zest in small bowl until blended. Make well in centre of dry
ingredients and pour in buttermilk mixture. Stir just until dry ingredients are
moistened. Fold in the dry fruit, using a wooden spoon.

Spoon 1 tbsp of batter into muffin cups; sprinkle
top of each muffin with 1/4 tsp (1 mL) sugar. Bake until golden brown and a
toothpick inserted in centre of a muffin comes out clean, about 25 to 30 minutes.
Remove the muffins from pan to wire rack to cool.

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